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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932964/ https://ncbi.nlm.nih.gov/pubmed/29725234 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.1.162 |
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